Creamy Cashew Butter Curry Sauce


  • 1 cup Moxie Nosh Cashew Butter
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 5 cloves of garlic, chopped
  • 1 – 2-inch piece of ginger, peeled and chopped
  • 1 – 28-ounce can of crushed tomatoes
  • 2 tablespoons brown sugar or coconut sugar (omit for Whole30)
  • Sea salt, to taste



  • 1 tablespoon garam marsala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ to 1 teaspoon chili powder
  • Seeds from 4 cardamom pods



Add oil to a saucepan over medium-high heat. Add the onion to the pan and cook until soft, about 5 minutes. Add the garlic and ginger and let it cook for 5 minutes more. Add all the spices to a small bowl while the onions are cooking. Add the spices to the onions and let them cook for a minute, stirring the whole time. Pour the tomatoes into the pan and scrape the bottom of the pan. Carefully transfer to your blender and blend on high until smooth. Pour the curry back into the pan, add the Cashew Butter, 1/4 cup of water, and (if using) the brown sugar. Bring the curry to a boil then reduce the heat to low, cover the pot, and let it cook for 10 minutes. Season to taste with sea salt and add to your choice of protein.


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